Light stuffed mushroom heads on baked potatoes

Ingredients for 2 servings:

• 10 m.-sized mushrooms
• 2 onions
• 1 garlic clove(s)
• 1 tbsp oil for frying
• 1 pinch(s) of salt and pepper
• 1 pinch of chili powder
• 1 pinch(s) vegetable stock powder
• 75 g lean ham cubes
• 1 ball of mozzarella (approx. 125 g)
• 100 ml mineral water
• 2 tsp light cream with herbs or light cream cheese (approx. 14%)
• e.g. potato(s)
• some oil for brushing
• salt and pepper
• rosemary
• basil
• Thyme
• 2 cocktail tomatoes (if available)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick WW-suitable dish

Clean the mushrooms and remove the stems. Finely chop 1 onion, garlic clove, and mushroom stems and fry in hot oil, season with pepper, chili powder, vegetable stock, and a little salt. Add the diced ham and fry lightly, then season to taste. Fill each mushroom cap with about 1 teaspoon of this mixture. Place a thin slice of mozzarella on each mushroom; this also provides the necessary binding. Deglaze the pan with 100 ml of mineral water and lightly stir in the cream with herbs (14% fat). Place the mushrooms in the sauce, stuffing side up, and simmer gently. The mushrooms and the liquid should remain creamy. Once the mozzarella has melted, the mushrooms are ready. Simmer the small potatoes in their jackets for about 10 minutes. Rinse with cold water and cut in half lengthwise. Place on a baking sheet and brush or spray with a little oil. Season with salt and pepper, and generously sprinkle with chopped rosemary, basil, and thyme (or powder). Add the tomatoes and the remaining onion, cut lengthwise into eighths, and serve! Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes on the middle rack. Check that the potatoes are cooked through. Serve with the mushrooms.